We adapted this innovative recipe from one by Chef Dan Eaton. Chef Eaton's cooking career spans 20 years at top restaurants in the Rochester, New York area, and service as featured chef at the James Beard House in New York City.

Wasabi is the spicy, horseradish-like green root that is mashed and served with sushi or sashimi.

Once the exclusive product of Japan, wasabi grown in the Pacific Northwest has begun to make inroads in the East Asian home of sushi.

* Wasabi peas can be found in the international isle of larger super markets, or in Asian markets.**You can use steamed rice instead of mashed potatoes.***Note: If using whole shiitake mushrooms, completely remove the tough stem before slicing.

Cook the baby potatoes in a covered pan with lightly salted water.

Sauté the sliced white onion, in a heavy bottomed sauté pan on medium high heat, in a little olive oil, until they start to soften. Add the pre-sliced shiitake mushrooms to the pan and, when the mushrooms are nice and soft, season them with a little salt and pepper and then take everything out of the pan.

Place wasabi peas in a small, slightly unsealed plastic bag and use a rolling pin or a flat bottomed pot to crush them.

When potatoes are nearly cooked, season the salmon with salt and pepper and firmly press one side into the wasabi peas, on a plate.

Place the salmon in a non-stick pan with a little olive oil, over medium to medium-high heat, wasabi pea side down, and cook it on that side for 1‒2 minutes or until coating is just crisp. Carefully flip it over, turn the heat down to medium and cook for 4‒5 minutes more or until just barely done. Remove to a plate and cover loosely to keep warm.

Once the potatoes are cooked, pour the water from the pot, add the mushrooms and onions with a little olive oil and salt and pepper, and mash them with the potatoes. Add enough olive oil to yield a creamy consistency.